Edamame-Tofu-Gochujang Bowl

Ingredients for 2 servings:

• 1 cup of rice (approx. 200 ml content)
• 150 g frozen edamame
• 1 pack of natural tofu
• n. B. cornstarch
• 1 tbsp Gochujang (Korean chili paste)
• n. B. Soy sauce, approx. 2 – 3 tbsp
• 1 tbsp rice vinegar
• 1 tbsp mirin
• some oil, neutral, e.g. sunflower oil
• 1 cucumber(s)
• e.g. teriyaki sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simply

Wash the rice until the water is relatively clear. Place the rice in a pot and add 1.75 times the amount of water. Simmer with the lid on for 2 minutes over high heat, then turn off the stove and let it stand with the lid on for about 20-25 minutes. Do not lift the lid during the cooking time, as the rice will cook in the steam in the pot. Prepare the frozen edamame according to the package instructions. Cut the tofu into cubes and toss in the cornstarch. Mix the gochujang with the soy sauce, rice vinegar, and mirin. Fry the tofu in neutral oil until slightly crispy. Add the gochujang sauce and toss the tofu in it. Let everything reduce slightly. Cut the cucumber into pieces. Arrange everything in a bowl and drizzle with a little teriyaki sauce.